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Middle Eastern Broad Bean Pilaf

Wonderful served with fish.

Serves 6: Cook time 30 mins: Total Time 1 Hour


450g Podded Broad Beans

225g Basmati Rice

1 Gralic Clove

50g Butter

100g finely chopped Shallots

400ml Chicken or Vegetable Stock

3tbls chopped fresh Dill

1/2 tsp Salt plus extra pinch


  1. Bring a large pan of well-salted water to boil. Drop the beans into the boiling water and cook for 3-4 minutes or until just tender. Drain and, when just cool enough to handle, nick each side of each one with your fingernail and pop out each bright green bean.

  2. Put the rice into a boil, cover with plenty of boiled water and run the grains through your fingers until the water becomes cloudy. Drain off most of the water and repeat 2 or 3 times until the stays relatively clear. Cove the rice with more water and leave to soak for no more than 5 minutes.

  3. Meanwhile, crush the garlic into a paste with a little salt, using the blade of a cooks knife. Melt the butter in a large saucepan, add the shallots and garlic paste and cook gently for 5 minutes until soft but not browned. drain the rice well, then stir into the shallots and garlic paste with the stock and 1/2 tsp salt.

  4. Bring to the boil, stir once, cover with a lid, turn the heat to low and leave to cook gently for 12 minutes. Then without lifting the lid, turn off the heat under the pan and leave undisturbed for another 3 minutes.

  5. Uncover the rice and fork through the broad beans, chopped dill and a little more seasoning to taste, serve immediately.

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